Another throwback today! You may recall an earlier recipe of Chrissy Teigan’s Capone Burger sauce that I’ve shared with you and have been making for years. Her other secret is that she coats the burger in Dijon mustard before cooking it. Makes a nice crust, ya know? That’s all there is to it, the Capone Burger.
The sauce is everything though. Spicy, tart, a nice accompaniment to a juicy burger. This week, I decided to make burger salads and Funk Food up the sauce a bit and it turned out splendidly. I’ll be making it this way from now on, actually. Gotta balance out those paloma and popcorn dinners of quarantine somehow. This should do it.
Chrissy Teigan’s Burger Sauce-Healthy Edition
- 5oz. cup of plain Greek yogurt
- 2 T. Cholula
- 2 T. Chili Garlic Sauce
- 3 T. chopped pickles
- Combine all the ingredient and adjust heat to taste.
Disclaimer: This is quite a spicy sauce and I LOVE it. If you need to tone it down a notch, swap the chili garlic sauce for ketchup, but I hate that stuff, so I keep it hot.
Macarons and Mayhem 